Pistachio Crusted Salmon

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Pistachio Crusted Salmon And Orzo Salad

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This recipe may sound intricate, but we promise it is easy enough and the steps are very straightforward!

Sometimes you see a beautiful recipe and know you have to try it! That is precisely how we felt when we came across Katelyn Tan‘s Pistachio Crusted Salmon with Orzo Salad. We love that she uses simple ingredients to create a gorgeous and healthy meal. 

We don’t know about you, but when we heard the term “pistachio crusted,” we immediately thought this would be a complicated dish to create. But don’t be scared by the fancy name title; she uses easy cooking methods that are pretty much fail-proof. 

Pistachio Crusted Salmon and Orzo Salad


For Salmon
  • 4 pieces of salmon 
  • 2 tbsp mustard
  • 2 tsp honey
  • 2 tbsp olive oil
  • 1/2 lemon, juiced
  • 1 cup roasted pistachios, chopped
For Orzo Salad
  • 1 cup orzo
  • 2 cucumbers, diced
  • 1 pack cherry tomatoes, quartered
  • 1 cup herbs of your choice (Katelyn suggests the combination of parsley and mint or coriander) 
  • ½ cup roasted pistachios, chopped 
  • 2 zucchini, sliced into bite-sized wedges 
Honey Mustard Dressing
  • 1 tbsp mustard
  • 2 tsp honey
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • salt and pepper to tast


  • Preheat the oven to 375 degrees.
  • Toss your zucchini with olive oil, salt and pepper. Place in the oven for 25-30 minutes or until golden brown. Remove and set aside. 
  • Slice your cherry tomatoes and cucumber. Salt generously and leave to drain in a colander to remove excess water. 
  • Cook your orzo according to package instructions. Rinse and drain. Whisk the ingredients for the honey mustard dressing together and season with salt and pepper to taste. Toss the dressing with the orzo, then mix the marinated orzo with the rest of the ingredients, seasoning with additional salt, pepper or dressing if necessary. 
To Make Salmon
  • Combine the mustard, olive oil, honey and lemon juice and season with salt and pepper. 
  • Brush the mixture over your salmon and top with the chopped pistachios. 
  • Place in an oven preheated to 375 degrees for 15 minutes or until cooked through (the internal temperature should reach 145F). 
  • Serve with the orzo salad. 
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Recipe by Katelyn Tan

by Camila Alves McConaughey